Warm a large nonstick skillet over medium heat until hot, about 1–2 minutes.

Add sliced bell peppers, red onion, and corn kernels to the skillet, stirring often. Cook for about 5 minutes until softened.

Lay one tortilla in the skillet, sprinkle with half the cheddar and Monterey Jack, spread the veggie mixture, then top with remaining cheese and second tortilla.

Press gently and cook for 2–3 minutes per side until crispy and the cheese is melted.

Let rest for 1 minute, then slice into wedges. Serve hot.